Parmigiano Reggiano Sweet Potato Corn Soup
Sweet potato soup is a cozy soup filled with sweet potatoes, corn, parmesan cheese, banana peppers and Creole seasoning. It's a comforting meal for a chilly day.
Servings: 4
Ingredients
- 4 sweet potatoes
- 7 ears of corn 4 1/2 cups of kernels
- 1 tbls butter
- 1 tsp minced fresh banana pepper
- 1/4 cup finely grated Parmigiano Reggiano cheese
- 1/2 tsp kosher salt
- 1/2 tsp Tony Chachere’s Original Creole Seasoning
Instructions
- Peel: Peel the sweet potatoes. Pass three through the juicer, so that you have one cup of sweet potato juice.
- Juice: Cut the corn from the cobs. Juice 4 cups of kernels three times, so you have one cup of corn juice.
- Dice: Dice the remaining sweet potato so that it is the size of corn kernels. Measure 1/2 cup and set aside.
- Cook: In a saucepan, melt butter. Add the diced pepper and sauté, until tender. Add the diced sweet potato and cook for about 2 minutes. Do not overcook or your soup will become mushy.
- Simmer: Add the sweet potato juice, corn juice and cheese to the pot. Bring to a boil. Reduce heat and add 1/2 cup of corn kernels, salt and Tony’s. Allow to simmer for a couple of minutes and serve.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 75g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 561mg | Potassium: 1202mg | Fiber: 10g | Sugar: 19g | Vitamin A: 32602IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 2mg